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Fluffy 2-Step Cheesecake Minis

Fluffy 2-Step Cheesecake Minis recipe
photo by:kraft
Using a cookie base, these no-bake mini cheesecakes are the right fit for your busy schedule. Ready in 2 easy steps, they are and perfectly proportioned for some Springtime...read more
time
prep:
10 min
total:
3 hr 10 min
servings
total:
12 servings
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posted:
7/1/2007
I just finished makeing these cute little cheesecake cups. I omited the coconut and replaced it with blueberry and cherry pie filling because it's for a 4th of July thing. I'm having a big party in a couple months and I can not wait to make them again. These have got to be the easiest best tasting thing to make quick and take anywhere you need to go.
posted:
6/20/2007
I do think that you could make a lot more than just 12. It did seem that there was a lot of the cheesecake mixture for each wafer. And the nilla wafer seemed to float around the cupcake cup. I'm thinking that next time I'll use my mini cupcake pan and make at least 24. Hubby loves cheesecake and he really did like these, so I know I will make them again.
posted:
6/11/2007
I am making this recipe now and noticed that it calls for 1 8 oz. tub of cool whip. It then says to use 2 1/4 cups of the cool whip. Am I wrong or isn't 8 ounces only 1 cup? <<< Response from Kraft Kitchens Expert, Wendy ~ The Cool Whip tub is a measurement of weight, not volume as is a measuring cup. An 8 ounce tub of Cool Whip contains about 3 cups of whipped topping. >>>
posted:
6/2/2007
I didn't think I would like this recipe, since I don't really like coconut, but it turned out great! There is a mistake in the ingredient list -- you will need 2 & 1/4 cups Cool Whip if you are making the full recipe -- & you will probably need a lot more than 12 Nilla wafers, since these babies are hard to eat if you load them up with too much of the cream cheese/Cool Whip mixture. If you are not serving a large party, I recommend cutting the recipe in half. I also don't recommend storing these in the refrigerator overnight, since the Nilla wafers tend to get soggy. It's much better to make these & serve them on the same night.
posted:
4/13/2007
Easy to make, taste great. I brought 6 to my friend's and her family ate them all and asked for the recipe! I didn't even use whip toppings...
posted:
4/9/2007
These were a great addition to our easter dinner! Everyone loved them!
posted:
4/9/2007
I also used crushed pineapple (drained), plus thawed out some frozen berries in the cream cheese filling. Makes it tastier and healthier. Fold into the cream cheese after adding sugar so berries will stay intact. Just before serving, top chessecake with remaining berries. Idea # 2: using shortcake cups or angel food cake, place the cream chesse mixture (and fruit) on top of shortcake and top with additional berries.
posted:
4/7/2007
Delicious, nice creamy texture with soft wafer base. With second batch added peanut butter to cool whip, really set it off.
posted:
4/6/2007
Made with reduced fat wafers, 1/3 less fat cream cheese and lite cool whip and they were great! Everyone loved them. We made them in mini muffin pans, fit perfectly.
posted:
4/5/2007
The consistency didn't set up good - it was too thick. Also tasted too fluffy and rich - would definitely go with a baked cheesecake recipe - it's worth the extra few minutes!
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